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This easy black beans and rice recipe comes together in just 15 minutes, is budget-friendly, and works as the perfect base for tacos, burrito bowls, tofu scrambles, and quick weeknight meals.
Why you’ll love this recipe:
- Ready in 15 minutes
- Budget-friendly pantry ingredients
- High in protein and iron + super filling
- Works for meal prep or quick dinners
Watch how to make this in under 1 minute:
Beans and rice: a simple, global staple
Beans and Rice is a common meal in many cultures around the world, and for good reason. It’s affordable, filling, and easy to customize with whatever you have on hand.
This version is one I make all the time because it’s quick, fresh, and full of flavor from lime and green chiles. It works perfectly as a base for burrito bowls, tacos, and more—or as a simple meal on its own with tortilla chips and salsa.
How to make black beans and rice:
- Start by cooking your rice*, or use pre-cooked rice to save time (see tip below).
- Sauté onion, garlic, and green chiles until softened.
- Add the black beans and seasonings, then simmer briefly.
- Stir in cooked rice, lime juice, and cilantro.
- Taste and adjust seasoning before serving.
Quick tips:
- Need help cooking rice? *This guide by Minimalist Baker explains 2 ways to make rice.
- For a shortcut, use frozen pre-cooked rice (like Trader Joe’s), which comes in ready-to-use (1 1/2 cup) portions.
Substitutions and tips:
- Add roasted sweet corn, or diced veggies like red bell pepper, red onion, green onions or cherry tomatoes.
- Add your favorite hot sauce (Frank’s Red Hot, or salsa).
- Try extra spices like cajun seasoning, chipotle powder, chili powder, cumin, or Spanish paprika.
- Sprinkle in nutritional yeast for a slightly cheesy flavor.
Meal ideas using black beans and rice:
- Build a “burrito bowl” with avocado, tortilla chips, salsa, or Classic Guacamole.
- Add to nachos and drizzle with Vegan Queso.
- Use in tacos, tostadas, or enchiladas (w/ my Roasted Red Pepper Enchilada Sauce).
- Mix into scrambled tofu or veggie sausage for breakfast.
- Use in my Mexican Black Bean Bulgar Bowl.
- Add in some soy chorizo for a heartier meal.
Tools I Use (and Love):
- Instant Pot– if making my ‘Instant Pot Chipotle Black Beans’ for this recipe, this piece of equipment is a must. This is great for cooking beans quickly and works as a rice cooker too.
- Zester– I know this tool is technically designed to zest lemon and lime, but it’s also my favorite for mincing garlic.
- Santoku Knife– this is my go-to for chopping veggies. Just be careful with the ceramic blade as it can chip easily!
- Lime Squeezer– Makes this recipe easier (and no seeds!)
Frequently Asked Questions:
Yes, canned black beans work perfectly and make the recipe much faster. Just drain and rinse before using.
Yep! White rice works just as well. Use whatever you have on hand- just adjust the cooking time if making the rice from scratch.
Store this in an airtight container for up to 4-5 days.
Yes, this recipe freezes very well. Let it cool completely first, then store in a freezer-safe container for up to 2-3 months.
Yes, this is a balanced, plant-based meal (vegan and gluten-free) and provides fiber, protein, and complex carbs- especially when you make it with brown rice.
Before you start (quick tips):
- Use pre-cooked rice to save time
- This recipe is great for meal prep
- Scroll up for variations and meal ideas
If you try this recipe, leave a comment and rating below. I’d love to hear what you think! You can also tag #veggie__chick on Instagram. And if you’re trying to eat more plant-based meals, check out my Start Here page for more info. Thanks! =)
Super Easy Black Beans & Rice
Pin RateIngredients
- 2 tablespoons unsalted vegetable broth - or you can use 1 tablespoon olive oil
- 1/2 medium yellow onion - finely diced
- 3 garlic cloves - minced (I use this zester)
- 4 ounce can mild green chiles
- 1 1/2 cups cooked brown rice - cooled
- 1 15-ounce can black beans - rinsed and drained (or use 15 ounces, or about 1 3/4 cups, Instant Pot Chipotle Black Beans)
- 1/8 teaspoon ground sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon rice vinegar or distilled white vinegar
- 2 teaspoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- In a large non-stick saucepan, heat vegetable broth over medium-high heat. Add onion and garlic and cook until onion is soft and transparent, and garlic is fragrant.
- Reduce heat slightly, then add the green chiles, pre-cooked rice, black beans, and salt and pepper. Heat until warm throughout, about 3-4 minutes, stirring occasionally.
- Remove from heat, add vinegar, lime juice and cilantro. Stir to combine.
- This dish is best served immediately, but can also be stored in the fridge in an airtight container for 2-3 days. If not eating immediately, I recommend adding a splash of lime juice to the dish before serving.
- Eat on its own or, as a filling for a burrito or tacos, or with scrambled tofu for breakfast (see ideas for serving in the Notes section below). There are so many options!
Notes
- Use pre-cooked rice (like Trader Joe’s frozen brown/jasmine rice).
- For more flavor, use my Chipotle Black Beans.
Nutrition
Update Notes: This post was originally published in March 2018, but was republished with new tips and FAQs in April, 2026.
Christopher Wilson says
So simple yet so delicious! 😍 Perfect quick meal for busy days—love how budget-friendly this is too! 👌
Christin says
Thanks Christopher! Glad you loved it! Budget friendly is definitely a huge plus! =)
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I love that this recipe uses simple pantry staples to create a complete meal, and the fact that you can make it in one pot makes cleanup so much easier. The tip about adding lime juice at the end is such a game changer for brightening up the flavors, and I’ll definitely be adding this to my weekly rotation.
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